Please note: this blog is somewhat controversial and might offend some people. I am a person with an inquisitive mind and I will continue to ask questions until I am satisfied. (people who know me are probably laughing right now) Please, proceed with caution.

If you keep kosher, you are familiar with the unmistakable green packaging and the well known symbol. Empire kosher.

This blog is focusing on chicken in particular. Since I always kept kosher meat & poultry, I always remember buying the Empire brand of kosher anything. It’s known by everyone. But is it for superior quality or just because it’s readily available?

Only until recently I have been noticing these packs of chicken more and more as I use them for my clients. As I was preparing for a cooking demonstration, I was cleaning about 8 packages of Empire Chicken (which was cut into 1/8ths) To my shock and amazement, I almost created another entire package and a ½ full of just FAT!

It then occurred to me. We pay by the pound. Think about that for a minute. Okay, so many things we buy, we pay by the pound. But, for argument sake, let’s say there are loose jumbo carrots that go for $0.89 cents per pound. You have to clean a carrot too, by peeling it and therefore your yield will be less than you paid for. However, when we pay for chicken, specifically kosher chicken (which we all know is at least double the amount of non-kosher chicken) we pay by the pound but the yield we end up with will be a lot less than you paid for.

So my inquisitive mind wants to know. Is this some type of Halacha within kashrus laws that I don’t know about? Or is it perhaps a scam that lazy butchers are making you clean up the fat AND pay for it? –honestly…I rather get the lovely feathers!

By the way, I single out Empire Kosher because I have cleaned other packages and they haven’t been as bad. Please comment, or tell me about your stories with cleaning chicken. Have you experienced the same? Do you recommend another brand? Please share, I’d really be interested.

Okay, I admit - I’ve broken the number one rule about blogging. I’m writing about something that is not directly related to my blog topic. GASP!

I assure you, there’s a good reason. The pictures above are taken by the same person who took my professional shots [the ones where I am with the bicycle, and have a "Parisian"feel]


The person is Derin Thorpe.

I as you may or may not know- photography holds a big place in my heart [along with cooking, writing and other things] but ever since I took photography in high school, it has sort of stayed with me and has allowed me to express myself in other ways, and live vicariously through my pictures --but even more through others’. The moment I viewed Derin’s portfolio I was in awe. He is the type of photographer who has the ability to transport you. He recently returned from a trip to Cuba, and shared his pictures with me. The ones displayed above are two of many that are my favorite.

With the “Café De Cuba” shot, I literally can picture myself in a little hole in the wall type of place and drinking this coffee while men smoking cigars and playing chess are looking at me from the next table. Whether or not this is really where he took this shot is irrelevant. Just the fact that his pictures can do that to me, is a very powerful thing. The second shot’s angle is beautiful. I feel as though I am sitting behind someone named “Pedro” on his motorbike on a warm afternoon and we’re following traffic in the direction that the red “auto” [as we say in Spanish]. The clouds give me a sense of peace and serenity. Imagine that. Would you ever think that someone could make you feel a certain way just by a picture that they share with you?

Derin is just as passionate about photography as I am with cooking [He enjoys cooking too, and his girlfriend loves to bake] and so I thought it was appropriate to share his talents with you. He is currently doing freelance and I urge you to check out his site at http://www.derinthorpe.com Oh, and he sells prints too.

My previous story of working with Chef Alex Guarnaschelli is related to my next. Read on.

Karen’s birthday is normally celebrated by all her friends going out to a nice restaurant. What’s new? Don’t we all do that? At some point, you get bored of searching out the restaurant, looking for parking and tipping the waiter that really didn’t deserve it. This time was a bit different.

Michelle (Karen’s best friend) contacted me about doing a dinner party for them. She wanted something original and more interactive. Fast forward to a day before the dinner party, Michelle asks me if the “proposal dinner” that I did was for a man who’s last name was -well, we’ll call him Bob. Yes! I couldn’t believe it, apparently "Bob" is the brother of their friend's daughter in law. I guess the old adage applies. “What a small world” I immediately jumped at Michelle’s request because I knew that they were big foodies.

How? Well, that’s another great story. Batsheva, a close friend of Karen’s recently had a bridal shower [and got married 6 weeks ago! Mazal Tov!] where I did a sushi demonstration for all her girlfriends. There were about 75 people in attendance so you can imagine how popular she is. This is where I first met Karen, Michelle, Zippi and Eileen. [The lovely ladies of the party] They all were interested, but Michelle & Karen in particular were asking many questions and really seemed to be interested in the culinary world. With anyone that I meet, this grabs my attention considering how I feel about food.

Our menu was simply delectable. Although I’ve done many of these dishes before…something about doing them with this group made it extra special. They are a hilarious bunch who seem like they are in their mid 20’s. I feel blessed that I get to work with such people, have a blast and still call it “work”. [not so blessed that I gave the toll clerk a $50 dollar bill instead of a $5...but hey--nothing I can do about it now.] Please enjoy the pictures and menu below.

Roasted beet salad/arugala & spinach with a warm spelt breaded goat cheese/orange vinaigrette & toasted pinoli


Lemon Sole with mango salsa/roasted zucchini & pesto vinaigrette/red pepper & snap pea sauté









Mixed berries with maple sugar and triple sec spiked sabayon

Our first encounter was at the Union Square farmer's market. Chef Alex Guarnaschelli was probably picking up something for Butter restaurant where she is the executive chef. You might also recognize her from the Food Network's "The Cooking Loft". Her show is a down to earth, intimate cooking class filled with recipes from her childhood.

About a month later, I decided to send a hello email with nothing more in mind than keeping in touch. Timing could not have been more perfect, when she received an email around the same time from a man who was looking to propose to his girlfriend. She was a big fan of Alex's show, and he wanted her to cook them both a romantic meal. There was one dilemma--they're kosher.

She later explained to both of us that she was looking at both of our emails in amazement. The Kosher Tomato was called upon to work with a talented [and extremely funny] Food Network Chef! We cooked on the 32nd floor of an apartment that overlooked Manhattan. The view was incredible. Alex brought an array of flowers and arranged everything while I prepped the food. We spoke about chefs, kitchen life, and motherhood. [She's a new mom]

Although I've never worked with her before, it felt as if we've known eachother forever. Maybe that's just how food lovers transform in the kitchen. I felt as though we had the same level of passion for food, and we understood eachother more as [Alpha] females in the kitchen. One great tip I picked up from her was while we were slicing the heirloom tomatoes for the salad. I saw her sprinkle confectioner's sugar on them. At first, I thought she was crazy. [I had brought the powdered sugar to garnish the dessert] but then I tasted the tomato, and smiled. She showed me how it just melts right into the tomato and gives it the right amount of sweetness.

The young couple was clearly nervous, but once Alex went over to chat...they both lightened up. They wiped their plates clean after each course, which made me very proud. Once dessert was served and things were cleaned up, it was time to leave the couple alone so he could ask her the one question he did all this for.

Chef Alex's worldly experience, combined with my kosher expertise was a perfect match for us to create a delicious meal for the couple. Our menu [below] was simple, yet elegant.

Creamy butternut squash soup
Panzanella salad with crispy challah croutons, & heirloom tomatoes
Lemongrass chicken with a citrus dressing
Blueberry tart with lemon sorbet.

Needless to say, she said yes.

Sticky Date & Coconut Cake
(Adapted from Cooking light magazine..tried to make it pareve)

If I haven' mentioned it enough before, I am much more of a savory chef and the baking & pastry department is not really my forte --but I am working on it!

One Shabbos, I tried this recipe out for a client and they raved about it. I figured it would be a lovely treat for Chanukah.

Cake:
1 cup chopped, pitted dates
1 cup water
1 tsp baking soda
3 TBSP margarine
dash of salt
1 1/2 cups AP flour
1 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
1 tsp vanilla extract
1 large egg lightly beaten. Cooking spray.
Topping:
2/3 cup packed light brown sugar
1/2 cup flaked/ sweetened coconut
2 1/2 TBSP margarine
2 tsps soy milk, rice milk or almond milk

Method
1. Preheat oven to 350 degrees. Combine first 5 ingredients of the cake in a small sauce pan and bring to a boil until dates are tender.
2. Mis flour, baking powder and 1/2 tsp salt in a bowl. Stir in date mixture and add sugar, vanilla and egg until well combined.
3. Pour batter into a springform cake pan that is sprayed generously with cooking spray. Bake for 20 minutes.
4. For topping combine the brown sugar, and remaining ingredients in a small sauce pan and bring to a boil. Pour over cake and and bake for another 13 minutes or until toothpick comes out clean. Allow to cool, and when removing...run a knife around edges to loosen.
ENJOY!

Every once in a while, I pick up great tips and suggestions from my clients. Here is a recipe a client of mine shared with me, and it has become one of my favorites. Please try it and let me know how it goes, and if you tweaked it at all to make it your own.

My example is blueberry because that's the one I tried and it was outstanding! (For the record, I did not take this picture, but it look most like what came out) Examples of fruit Apples, (Granny smith, macintosh..etc ) diced or sliced & coated with cinnamon, sugar (if needed) and vanilla extract. or Blueberries (fresh or frozen) } just the fruit, nothing added Strawberries (fresh or frozen)

Method -Line the bottom of a pie plate with them. -Separately, mix 1 egg, 1 cup sugar, 1/2 cup oil, zest of 1 lemon, 1 Tbsp baking powder, 1 cup flour, and a pinch of salt. -This mixure will be sticky and thick but try to spread over apples (or any other fruit) as best as you can...then bake at 350 until golden. The batter will spread out on it's own and be moist and amazing!

Check me out on Facebook under Chef Sandy Stollar
I've created The Kosher Tomato Board for anyone who would like to join.

http://www.youtube.com/user/TheKosherTomato

I recently changed my blog to the more appropriate name "Bursting with Passion"
That is what my tomato is...it's bursting with insane amounts of passion that I have for food!

It's been over a year now that I have started The Kosher Tomato, and I must say...things are good. Luckily, my hard work has been paying off. I am so thankful that I have this opportunity to do what I love, and help others at the same time. (BH)

Check back soon, as I will update for Chanukah.

Everyone is going "green" lately. Have you?

One thing I definitely recommend is something you might already have. It's a reusable bag for grocery shopping. Except, these are different. They are called WASTE-LESS bags.

http://www.waste-less.com

They are stylish, affordable and convenient. Everything you want in a product! The best thing is that they are bigger than your average reusable bag, yet they roll up small enough to fit into your purse so you won't forget them when you go shopping.

I'm sure you've thought of going green, here's your [stylish] chance to make a difference!

Recently, at this year's KOSHERFEST, I bumped into an old colleague from the kosher cook. If you keep a kosher home, I highly recommend you visit the website

http://www.thekoshercook.com

It's like a kosher cook's heaven. Filled with products that make your life in the kitchen easier. Labels of all types for meat, dairy and pareve. They are all uniquely color coated. You can find a variety of spoons, pans, knives, spatulas, cointags...you name it.

Gitelle is the person you want to speak to...she's especially helpful.

I recently had the pleasure of helping out the Metropolitan Council on Jewish Poverty.

On Sunday, November 23rd...about 8-10 people gathered to make Roast turkey, cranberry & maple chutney, roasted cinnamon sweet potatoes, sage stuffing, apple pie and pumpkin pie. Our goal was to feed about 30 people. It was a great success. Everyone helped out by peeling, chopping and cooking.

As Stefanie Greenberg (the volunteer coordinator at met council) said "the Jewish and elderly population is one of the most forgotten" but we made sure that didn't happen and did an excellent job putting this Thanksgiving meal together.

If you would like to help by donating or volunteering, please visit their website

http://www.metcouncil.org

or contact Stefanie Greenberg at 212.453.9619 or sgreenberg@metcouncil.org

I found this and thought it sounded great to cozy up with on a chilly night.

Thyme & Apple Soup
Serves 4

2 cups chicken broth
1/2 cup white wine
2 golden delicious apples, peeled, cored and chopped
2 carrots, chopped
1 small onion, chopped
1/2 cup fresh fennel, chopped
1 fresh or dried bay leaf
1 tsp chopped fresh thyme leaves
1/8 tsp. pepper

In a large pan, combine all ingredients with 2 cups of water; bring to a boil, simmer covered for 20 minutes. Strain soup, reserving liquid. Return to same pan. Place apple mixture in blender or food processor, process until completely smooth. add reserved liquid and stir well until combined.

Enjoy!